Roast Fish With Cauliflower, Olives & Piquillo Peppers

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4 pounds whole cauliflower (2 small heads), stem removed and cut into 2-inch-wide florets

2 tablespoons olive oil

-- Pinch red chile flakes

-- Salt and pepper to taste

2 1/2 pounds Pacific cod, Pacific sea bass, black cod or halibut

2 cloves garlic, minced

1/2 cup mixed olives

1/2 cup jarred roasted piquillo or red bell peppers, cut into strips

2 tablespoons chopped parsley

-- Lemon juice to taste

-- Extra virgin olive oil to taste

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